Thick and Chewy Chocolate Chip Cookies Recipe

Makes about 18 large cookies

These oversize cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversize baking sheets allow you to get all the dough into the oven at one time. If you're using smaller baking sheets, put fewer cookies on each sheet and back them in batches.

Ingredients:
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1 - 1 1/2 cups semisweet chocolate chips or bittersweet chunks

Directions:
1) Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2) Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3) Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at a low speed just until combined. Stir in the chips to taste.

4) Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5) Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets from to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Chocolate Chip Cookies with Coconut and Toasted Almonds
Follow the recipe for Thick and Chewy Chocolate Chip Cookies, adding 1 1/2 cups sweetened flaked coconut and 1 cup toasted sliced almonds along with the chips.

Black and White Chocolate Chip Cookies with Pecans
Follow the recipe for Thick and Chewy Chocolate Chip Cookies, substituting 1/2 cup white chocolate chips for 1/2 cup of the semisweet chips. Add 1 cup chopped pecans with the chips.

[Recipe via Cook's Illustrated - The New Best Recipe cookbook]

Baked Hot Chocolate Recipe

Ingredients (serves 4):
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter cut into cubes
4 large eggs
1/4 cup granulated sugar
whipped cream

Directions:

1. Position a rack in the middle of the oven and preheat oven to 350 degrees F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
2. Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
3. Stir the eggs and sugar together in the bowl of stand mixer then set over the simmering water and stir until warm to the touch.
4. Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
5. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
6. Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the side of the cups. Bake for 15 to 20 minutes. The baked hot chocolate will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
7. Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm.
8. Serve topped with a dollop of cocoa whipped cream.

[Recipe via The Essence of Chocolate cookbook]